Growing up in southern part of Tamilnadu, I have tasted parotta quite often in roadside shops. During those days, roadside shops mean to me only for parottas. But getting a vegetarian version of parotta is little difficult as it was mostly prepared and served with egg, chicken and meat. Because of this reason, we usually get only parottas from shops and prepare vegetable kurma at home and enjoy them. Till now, It is one of the dishes which I prefer to eat in Indian restaurants without fail.

When I saw the frozen parottas from Indian grocery shop last week, memories brought me back to my childhood days and made me to buy them immediately. But the frozen parottas are little hard and gave me an idea about preparing vegetable kothu parotta, a famous street food of south India.

Almost everyone from India might have tasted this street food. Especially, the egg version is very famous among other types of kothu parotta. A flaky paratha or layered flat bread which is prepared using butter/oil and maida(Plain flour) is minced and cooked with vegetables and spices. With the same procedure, a beaten egg can be added for extra taste which is called Muttai Parotta (Egg version).

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Thank you for this recipe. My husband and I love kothu paratha, and we used to have it in this Sri Lankan place in London. Luckily I can get the flaky Malabar parathas here too. I am definitely going to make this now.